INGREDIENTS

  • 1 egg
  • 2 teaspoons of pure maple syrup
  • 5 teaspoons of rice malt syrup
  • ½ a teaspoon of vanilla bean paste
  • 25 grams of unsalted butter, melted
  • ½ a cup of cacao powder (cacao is raw and unprocessed and will taste better, cocoa has been roasted and processed)
  • ½ a cup of self raising flour
  • ½ a cup of plain flour
  • 16 pecans
  • A few squares of 85% dark chocolate (or chocolate of your choice)

 

    INSTRUCTIONS

    1. Lightly whisk the egg, maple syrup, rice malt syrup and vanilla bean paste together.
    2. Add the melted butter and stir quickly and well.
    3. In another bowl, combine the cacao powder and flours. Make a well in the middle.
    4. Add the wet ingredients to the dry and combine well.
    5. On a tray lined with baking paper, form the mix into 16 balls (about a dessert spoon worth of mix each).
    6. Press a pecan into each biscuit and bake at 160 degrees celcius for approximately 15 minutes (they will be soft when you take them out of the oven, but become more biscuit-y as they cool).
    7. Once the biscuits are completely cool, melt your chocolate (I do this in the microwave, just be sure not to overheat - 30 seconds, stir... 30 seconds, stir..) and drizzle over the biscuits.
    8. Serve up on a pretty plate with tea or coffee.

     

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    Bakemaster Cooling Tray 25cm x 23cm
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